Made from a blend of Gold Rush, Arkansas Black and Newtown Pippin apples, this is a lifted and fruity cider showing ample stone fruit, mango and crushed mineral tones on the nose. The inital sweet-tart character on the palate broadens out to fleshy pineapple flavors bolstered by a vein of lemon-lime acidity. Dry on the finish, this lightly sparkling, fruit-forward cider is an easy crowd-pleaser.
Formerly working in the Finger Lakes wine region of upstate New York, Peartree's passion for terroir-expressive products, which spans from wine to cider and tea, is only rivaled by his love of canoeing and hiking. He prefers to focus on wines from Virginia, Michigan, Texas and other smaller U.S. regions, as well as domestic and international cider.